Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs , usually including ground turmeric , cumin , coriander , ginger , and fresh or dried chilies . In southern India, where the word originated, curry leaves, from the curry tree , are also an integral ingredient. Turmeric is known as the main spice in curry, which has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butter, and cheeses. Curry is generally prepared in a sauce. Prep time: 10 minutes Cooking time: 1 hrs Total: 1:10 minutes Serving: 4 persons Ingredients: For Boiling Vegetables 1 cup Potatoes Peeled & Cubed 1 Cup Carrots Cubed 1 cup Cauliflower Shallots 1 cup French Beans cut into 1/2 inch As needed Water for Boiling Vegetables 1 tbsp. Turmeric Powder to taste Salt For Making Paste 1 1/2 Cup Tomatoes 2 Bay Leaf 2 inches Cinnamon Stick 1 no's 5-6 Cloves 2 Marathi Moggu 4-5 Green Cardamom 1 tbsp. Cumin Seeds 10 Cashew Nuts 3 tbsp. Melon Seeds For Making Curry 4-5 Onions Medium Size Chopped 1 tbsp Ginger Garlic Paste 1 tbsp. Turmeric Powder 2 tbsp. Coriander Powder 1 tbsp. Cumin Powder 3 tbsp. Kashmiri Red Chilli Powder 2 tbsp. Garam Masala Powder 1 tbsp. Kasuri Methi as required Coriander Leaves Finely Chopped 3-4 tbsp. Oil 3-4 tbsp. Butter Steps Cut all the above Vegetables wash two times and take a vessel, add water as required for boil vegetables, add required salt and pinch of turmeric powder, add Cauliflower shallots, and bring it to boil for 3-4 minutes. Now add remaining vegetables and boil till 80% done (if required you can green peas at this time). Take a Kadai to add 3-4 tbsp Oil, Bay leaf, Cumin seeds, Cardamom, Cinnamon stick, Marathi moggu, Cloves , and fry till nice aroma comes and add Finely chopped tomatoes and cook for 3-4 minutes. Now add Cashewnuts and Melon Seeds and add 1/2 cup water and cook till the raw flavor of tomatoes gone. Remove the Bay leaf, and Marathi moggu and grind the above mixture to a fine paste and keep aside. Now take a Kadai add Butter and 3 tbsp oil, add chopped onions and fry till light golden brown color, then add ginger garlic paste and fry till the raw flavor of ginger-garlic goes. (if required add 2 tbsp water for not burning). Now add Kashmiri red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, salt to taste , and fry till the oil separates . Add the ground tomato and cashew paste and simmer it for 4-5 minutes till oil separates, then add the boiled vegetables and add 1 cup of water and simmer it for 5-6 minutes till oil floats on the top. Finally check the seasonings and adjust it, now add Kasuri methi and chopped coriander leaves and serve with hot roti and Rice.

While Boiling Potatoes, add a pinch of salt it helps in peeling the skin easily. Dip Paneer in warm salt water before adding it to the gravy. It Softens the paneer and allows absorbing the Gravy Easy. While making an Indian dish, cook ingredients in this order - Onions, Garlic, Ginger, Tomatoes, Spices. It is based upon the time required in cooking them. Add sugar before you boil the Green Peas to retain the bright green color. Add a tsp of oil when cooking Dals to prevent them from frothing and spilling all over. Use heavy bottomed vessels to make Upma, Kheer, etc to prevent burning. To make crispier puris, add a little rava to the wheat flour while kneading. To separate each string of Noodles or any thin Pasta, run it under cold water immediately after boiling and drain the water Cold and hot water treatment helps in separating thin noodles and pasta. To revive day-old muffins, sprinkle them with water, place them in a paper bag, and pop them in a hot oven for 5-10 seconds. The steam created by water will restore moisture.

Caramel Custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top. This homely-based recipe is purely made with bread and the other name is Bread Pudding with Caramel Layer. Prep time: 10 minutes Cooking time: 1 hrs Total: 1:10 minutes Serving: 6 persons Ingredients: 8 slices Milk Bread cut edges and make fine powder 500 ml Milk 200 grams Sugar for Caramel 250 Grams for Custard Preparation 4-5 tbsp Custard Powder 3-4 drops Vanilla Essence Steps: Add 200 grams of sugar into a pan and heat it on medium flame till sugar gets the light brown color. Immediately Pour the Caramel into the Cake tin or desired bowl, Caution Caramel will be at the temperature of 245F. Now add the milk into the pan and bring to boil, add 3-5 tbsp custard mixture and 3-4 drops of vanilla essence and add 250 grams of sugar and bring all the mixture into thick consistency for 3-4 minutes . Now add Bread Powder little by little and mix well on a low flame for 2 minutes. Now add the mixture into the cake tin and cover with silver foil and steam for 30 minutes, later cool down and refrigerate for 2-3 hours. Serve chill with caramel syrup.